Easy English Muffin Bread
User Reviews
5
Easy English Muffin Bread
Description
This bread recipe produces a soft, chewy loaf resembling the texture of an English muffin but shaped as a traditional bread loaf. The sticky dough, enriched with yeast and sugar, rises until doubled and is then divided into two rough-shaped loaves to bake in loaf pans. The minimal shaping keeps a rustic quality and creates air pockets similar to English muffins inside.
The recipe allows for a sourdough variation by substituting part of the water and flour with a fed sourdough starter, which contributes the characteristic mild tang found in traditional English muffins. Though the resulting bread is a bit different from a skillet-cooked English muffin, it's convenient and versatile for slicing and toasting.
Perfect for breakfast or sandwiches, this bread delivers a chewy crumb and crust that toasts well. The recipe is flexible with a make-ahead option where the dough can be fermented in the fridge before shaping, enhancing flavor. Slightly rustic in appearance, it suits those seeking English muffin flavor without the need for skillet cooking.
The notes recommend greasing the pans and proofing carefully to maintain the dough texture. Using warm water activates yeast effectively, and shaping the dough by hand helps handle its sticky nature. The dough may look rough but bakes into well-risen loaves.
Ingredients
- 3 cups water warm, about 100-110°F
- 1 tablespoon instant yeast or active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon table salt
- 5 ¾ cups all-purpose flour
Instructions
- In a large bowl, add the water, yeast, and sugar. Let sit until the yeast is bubbly and foamy, 2 to 3 minutes.
- Add the salt and two cups of the flour. Mix with a dough hook, spoon, or spatula until combined. Add the remaining flour and mix until the dough comes together in a shaggy ball and no dry streaks remain. You may want to ditch the stirring utensil, grease or lightly flour your hands, and mix by hand until it comes together. The dough will be quite sticky; that is normal.
- Cover the bowl and let rise until the dough has doubled (it will be very puffy).
- Lightly grease two 8 1/2 X 4 1/2-Inch loaf pans with cooking spray. Using greased hands, lightly punch down the dough and divide into two equal pieces.
- Gather up one portion of dough in greased hands and quickly and lightly shape into a rough semblance of a loaf shape. Dump into one of the prepared pans. Repeat with the other half of dough. The loaves are meant to look a bit rough and rustic.
- Cover the bread pans and let the loaves rise until the bread is 1/2 to 1-inch above the edge of the pan. Toward the end of rising time, preheat the oven to 350 degrees F.
- Bake the bread for 25 to 30 minutes until golden on top and baked through. Remove from the oven and turn the loaves onto a wire rack to cool completely.
- The bread is delicious toasted (or untoasted!) with butter and jam.
Notes
- This bread can be altered to a sourdough version by reducing some water and flour and adding fed sourdough starter, which adds the traditional tang of English muffins.
- The dough is quite sticky; using greased hands helps shape the loaves without sticking.
- After mixing, the dough can be refrigerated for 24 to 48 hours before shaping and baking, which develops flavor.
- When refrigerating, cover the dough surface with greased plastic wrap to prevent skinning.
- Take the dough out of the fridge 45 to 60 minutes before shaping to allow it to warm and be easier to handle.
User Reviews
Overall Rating
5
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